Strawberry Soup A La Kiev Recipes

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STRAWBERRY SOUP A LA KIEV



Strawberry Soup a la Kiev image

This is an old family holiday tradition. I guess it is the red color, because strawberries sure aren't in season in December. May be served either hot or cold as a first course or a dessert. We always had it as a first course served hot.

Provided by LOOOBEEE

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Fruit Soup Recipes

Time 25m

Yield 8

Number Of Ingredients 5

4 cups chopped strawberries
1 cup white sugar
1 cup sour cream
4 cups cold water
1 cup Burgundy or other dry red wine

Steps:

  • Use a food processor or blender to puree the strawberries. Pour the strawberry puree into a large saucepan, and stir in the sugar, sour cream, water and wine. Cook over medium-low heat, stirring gently for 20 to 25 minutes to fully blend the flavors. Do not allow to boil. Serve warm or chilled.

Nutrition Facts : Calories 208.9 calories, Carbohydrate 33 g, Cholesterol 12.6 mg, Fat 6.3 g, Fiber 1.5 g, Protein 1.4 g, SaturatedFat 3.8 g, Sodium 21.1 mg, Sugar 29 g

STRAWBERRY SOUP



Strawberry Soup image

Provided by Robin Miller : Food Network

Categories     dessert

Time 5m

Yield 4 servings

Number Of Ingredients 6

2 cups hulled and sliced fresh or (thawed) frozen strawberries
1 cup orange juice
1 cup vanilla yogurt
1/2 teaspoon vanilla extract
Whipped topping, as needed
Fresh mint sprigs, optional

Steps:

  • In a blender, combine all the ingredients but the whipped topping and mint and process until smooth. Ladle the soup into bowls and top with a dollop of whipped topping. Garnish with mint, if desired.

SAGE CHICKEN A LA KIEV



Sage Chicken a la Kiev image

Provided by Bryan Miller

Categories     dinner, main course

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 9

1 1/2 sticks butter at room temperature
1/2 tablespoon chopped parsley
1 1/2 tablespoons fresh sage, minced (or other favorite herbs)
Salt and white pepper to taste
6 boned chicken breasts
1/2 cup flour
2 eggs, beaten
2 cups bread crumbs
2 cups vegetable oil

Steps:

  • In mixing bowl blend butter with parsley, sage, salt and pepper (this could be done in blender but is just as easy by hand). Chill.
  • Place chicken breasts between pieces of plastic wrap and pound with mallet to about 1/4-inch thickness -each should be 5 to 8 inches long and about 4 inches wide. Place 1 1/2 to 2 tablespoons of herb butter in middle of each breast and roll it, tucking in sides to seal as well as possible. Chill breasts for 15 minutes before breading.
  • In separate bowls place flour, beaten eggs and bread crumbs. Gently dip chicken breast rolls in flour, dusting off excess, then in egg mixture and crumbs. Set aside.
  • Heat enough cooking oil in deep saucepan or wok to submerge chicken rolls at least halfway. Oil is at proper temperature when bread cube dropped in it turns golden brown within a minute.
  • Cook chicken rolls, 2 at a time, for about 8 minutes, turning occasionally. Set aside on paper towels in warm oven. Serve hot.

STRAWBERRY SOUP



Strawberry Soup image

In France they might call this a soup a concassée. The strawberries are crushed rather than pureed, so the soup has lots of texture. Strawberries, like other red fruits and berries, are a great source of anthocyanins and ellagitannens, which have been shown to have antioxidant and anti-inflammatory properties.

Provided by Martha Rose Shulman

Categories     easy, soups and stews, dessert

Time 1h15m

Yield Serves four

Number Of Ingredients 7

2 1/4 pounds ripe strawberries (2 very generous pints), hulled
2 tablespoons fresh lemon juice
1 tablespoon sugar
1 tablespoon mild flavored honey, such as clover or acacia (more to taste)
1 teaspoon rose water (available in Middle Eastern markets)
1/2 cup freshly squeezed orange juice
Chopped or slivered fresh mint for garnish

Steps:

  • Separate out a fourth of the prettiest strawberries. Quarter or slice them and toss in a large bowl with 1 tablespoon of the lemon juice and the sugar. Cover and refrigerate for 1 hour or longer.
  • Place the remaining strawberries in the bowl of a standing mixer fitted with the paddle, or in a food processor fitted with the steel blade. If using the mixer, turn on at medium-low speed and crush the berries to a coarse puree. If using a food processor pulse to a coarse puree. Add the remaining lemon juice, the orange juice, the honey and the rose water and beat together. Taste and add more honey if desired. Chill until ready to serve.
  • Just before serving, stir the quartered strawberries with the juice that has accumulated in the bowl into the crushed strawberries. Ladle into bowls, top with chopped or slivered mint, and serve.

Nutrition Facts : @context http, Calories 125, UnsaturatedFat 1 gram, Carbohydrate 31 grams, Fat 1 gram, Fiber 5 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 23 grams

SUMMER STRAWBERRY SOUP



Summer Strawberry Soup image

You'll be amazed that just five ingredients can create something so spectacular! This chilled strawberry soup is certain to become a new summertime favorite. -Verna Bollin, Powell, Tennessee

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 5

2 cups vanilla yogurt
1/2 cup orange juice
2 pounds fresh strawberries, halved (8 cups)
1/2 cup sugar
Additional vanilla yogurt and fresh mint leaves, optional

Steps:

  • In a blender, combine the yogurt, orange juice, strawberries and sugar in batches; cover and process until blended. Refrigerate for at least 2 hours. Garnish with additional yogurt and mint leaves if desired.

Nutrition Facts : Calories 192 calories, Fat 1g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 55mg sodium, Carbohydrate 42g carbohydrate (37g sugars, Fiber 3g fiber), Protein 5g protein.

STRAWBERRY SOUP A LA KIEV



Strawberry Soup a la Kiev image

This is an old family holiday tradition. I guess it is the red color, because strawberries sure aren't in season in December. May be served either hot or cold as a first course or a dessert. We always had it as a first course served hot.

Provided by LOOOBEEE

Categories     Fruit Soup

Time 25m

Yield 8

Number Of Ingredients 5

4 cups chopped strawberries
1 cup white sugar
1 cup sour cream
4 cups cold water
1 cup Burgundy or other dry red wine

Steps:

  • Use a food processor or blender to puree the strawberries. Pour the strawberry puree into a large saucepan, and stir in the sugar, sour cream, water and wine. Cook over medium-low heat, stirring gently for 20 to 25 minutes to fully blend the flavors. Do not allow to boil. Serve warm or chilled.

Nutrition Facts : Calories 208.9 calories, Carbohydrate 33 g, Cholesterol 12.6 mg, Fat 6.3 g, Fiber 1.5 g, Protein 1.4 g, SaturatedFat 3.8 g, Sodium 21.1 mg, Sugar 29 g

FRESH CHILLED STRAWBERRY SOUP



Fresh Chilled Strawberry Soup image

From Penticton, British Columbia, Alice Butcher writes, "After a day outdoors, my husband and I find that there's nothing more refreshing than a bowl of this chilled soup."

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 3

1 pint fresh strawberries, hulled
2 tablespoons sugar
1/3 cup white wine or white grape juice

Steps:

  • In a food processor, combine all the ingredients; cover and process for 30 seconds or until smooth. Pour into a bowl. Refrigerate until chilled.

Nutrition Facts : Calories 109 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 21g carbohydrate (17g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

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